Tuscan Chicken & Spinach Stuffed Peppers

Tuscan Chicken & Spinach Stuffed Peppers ingredients

• 4 medium bell peppers (any color)
• 1 lb boneless, skinless chicken breast
• 2 tbsp olive oil
• 0.5 medium yellow onion
• 3 cloves garlic
• 5 oz fresh spinach
• 14.5 oz canned diced tomatoes
• 0.5 cup Italian breadcrumbs
• 0.25 cup Parmesan cheese
• 1 tsp dried Italian seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh basil

How to make Tuscan Chicken & Spinach Stuffed Peppers

1. Preheat your oven to 375°F (190°C). Carefully halve the 4 medium bell peppers lengthwise and scoop out the seeds and membranes. Place the pepper halves cut-side up in a 9x13 inch baking dish.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the 1 lb boneless, skinless chicken breast, cut into small cubes, and cook for 5-7 minutes, stirring occasionally, until it is cooked through and lightly browned. Remove the chicken from the skillet and set aside in a large bowl.
3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the 0.5 medium finely chopped yellow onion and cook for 3-4 minutes until softened and translucent, stirring frequently.
4. Stir in the 3 minced garlic cloves and cook for an additional 1 minute until fragrant. Add the 5 oz fresh spinach and cook until wilted, about 2-3 minutes, stirring constantly. Remove the skillet from the heat.
5. Transfer the cooked onion, garlic, and spinach to the bowl with the cooked chicken. Add half of the 14.5 oz can of undrained diced tomatoes, 0.5 cup Italian breadcrumbs, 0.25 cup grated Parmesan cheese, 1 tsp dried Italian seasoning, 0.5 tsp salt, and 0.25 tsp black pepper to the bowl. Mix all ingredients thoroughly until well combined.
6. Carefully spoon the chicken and spinach mixture evenly into each of the 8 bell pepper halves. Pour the remaining half of the diced tomatoes around the base of the peppers in the baking dish. This will help create steam and keep the peppers moist.
7. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This steaming helps to soften the peppers without burning the tops.
8. Remove the foil, sprinkle the tops of the stuffed peppers with a little extra grated Parmesan cheese if desired, and bake for another 15-20 minutes uncovered, or until the peppers are tender-crisp and the filling is bubbly and lightly browned on top.
9. Carefully remove the baking dish from the oven and let the peppers rest for 5 minutes before serving. Garnish with 2 tablespoons of fresh chopped basil before serving warm.

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